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Instant Mango Pickle


Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................

Ingredients

IngredientQuantity
Raw Mango(finely chopped)11/2cups
Chilly powder/milagai podi11/4tsp
Salt1tsp
Mustard seeds/kadugu 1/4tsp
Fenugreek seeds/vendayam 1/8tsp
Oil1tbs
For the tempering

IngredientQuantity
Mustard seeds1/2tsp
Curry leaves1 sprig
Asafoetida/perungayama pinch

Method 

  • Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
  • Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
  • Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
  • Add the ground powder and put off the flame,mix it well till everything gets blended.
  • Serve it with curd rice.
Enjoy.......................................................................

  • Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
  • This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.
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